Coastal Karnataka temple curry of tender black-eyed peas simmered in a roasted Byadgi chili, coriander, and fresh coconut paste.
Lunch · 15 min prep · 20 min cook · serves 4 Newly added
Ingredients
- 3/4 cup black-eyed peas , alasande, soaked 4 hours and boiled soft
- 1/4 cup coconut (fresh grated)
- 3/4 tbsp coriander seeds
- 1 tsp cumin seeds
- 4 dry red chili , Byadgi chilies
- 1/2 tsp tamarind , dissolved in 2 tbsp water
- 1/2 tbsp jaggery , grated
- 1/2 tbsp coconut oil
- 1 tsp mustard seeds
- 1/4 tsp hing (asafoetida)
- 1 sprig curry leaves
- 1.5 tsp salt
Preparation
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In a dry skillet, roast coriander seeds, cumin seeds, and Byadgi red chilies over low heat until fragrant.
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Transfer to a blender; add the fresh grated coconut, tamarind liquid, jaggery, and 1/3 cup water.
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Grind into a smooth, thick, vibrant red masala paste.
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In a saucepan, combine the cooked black-eyed peas along with their cooking broth, the ground masala paste, and salt.
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Simmer over medium-low heat for 4 to 5 minutes until the curry reaches a rich, cohesive gravy consistency.
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Heat the coconut oil in a small tempering pan over medium flame.
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Add the mustard seeds and allow them to crackle.
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Add the curry leaves and hing; fry for 10 seconds.
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Pour the hot tempering directly into the simmering gassi.
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Stir gently, remove from heat, and cover for 5 minutes before serving.
In the tradition
In Udupi and across coastal Tulu Nadu, Gassi refers to thick, coconut-based curries that coat pulses or vegetables. Roasting the dry whole spices before blending with raw grated coconut allows the plant fats to emulsify into the bean broth, creating a stable, flavorful gravy.
Sources & further reading
- Udupi Madhwa / Coastal Canon , Madhwa Matha Kitchens
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.